Description
This creamy, cheesy homemade baked mac and cheese recipe is the ultimate comfort food. Made with a blend of sharp cheddar, mozzarella, and Parmesan cheeses, and topped with a buttery panko breadcrumb crust, it’s perfectly baked to golden brown perfection. Ideal for family dinners or gatherings, this classic American dish offers rich flavors with a smooth, velvety sauce enveloping tender elbow macaroni.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 6 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready when your macaroni and cheese is assembled and ready to bake.
- Cook Pasta: Boil the elbow macaroni in salted water until it is just al dente, about 7-8 minutes, then drain well and set aside to prevent overcooking during baking.
- Make Roux and Sauce: In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Whisk in 1/4 cup flour and cook for 1 to 2 minutes until the mixture is golden and bubbly, which will help thicken the sauce.
- Add Dairy and Seasonings: Slowly whisk in 3 cups whole milk and 1 cup heavy cream, stirring continuously to avoid lumps. Add 2 teaspoons Dijon mustard, 1/2 teaspoon each of garlic powder, onion powder, salt, and black pepper. Continue whisking until the sauce thickens, approximately 5 to 7 minutes.
- Add Cheeses: Remove the sauce from heat. Stir in 3 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until the cheese is fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated with the creamy mixture.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking. Pour the macaroni and cheese mixture evenly into the dish and spread it out smoothly.
- Make Topping: In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter until the crumbs are evenly coated. Sprinkle this topping evenly over the macaroni and cheese.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the top is bubbly and golden brown, indicating the cheese sauce is hot and the topping is crisp.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to set. Optionally garnish with chopped parsley before serving for a fresh touch.
Notes
- For extra cheesiness, increase the amount of mozzarella or add Gruyère cheese for a nutty flavor.
- To make ahead, assemble the macaroni and cheese without baking, cover tightly, and refrigerate for up to 2 days.
- Before baking after refrigeration, allow the dish to come to room temperature to ensure even cooking.
